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ENLARGE
Paulette Zwirn
Canning season has finally arrived, and some of us are happily engaged in the annual race to beat the clock in preserving as much as possible before the glut of fresh local produce ends.
I’ve already canned asparagus, raspberry/chocolate sauce, blueberry pie, onion relish and 100 jars of beef. For the novice or the occasional canner, this year is an excellent time to spread your wings, polish up your skills, and dive in.
A few important reminders before you begin. First, a new, up-to-date canning manual is required reading 101 — your Grandma’s 1947 Kerr manual won’t do.
Canning methods have changed dramatically since Nicholas Appert first experimented with preserving foods in glass bottles for Napoleon’s army, back in 1809. Safe, tested recipes are available in the Ball Blue Book, from U.S. Department of Agriculture Web sites, or from University Extension Services. Have dial gauge accuracy checked annually.
Use standard Ball or Kerr tempered canning jars, in all sizes from quarter-pint to one-quart capacity. Do not attempt to can in larger jars, as safe processing times are not available. Avoid antique closure types such as glass lids with metal bails and the old zinc lids, as their seals are not dependable and the rubber replacement rings are almost impossible to locate.
Use caution with imported odd-sized jars, as our recipes are tested using U.S. standard measures. Use only modern metal two-piece lid and ring closures.
Twelve golden rules for safe home canning should be understood and practiced, and here they are:
• Use ONLY modern tested recipes from reliable sources, and use the size jar specified.
• Never reuse jar lids. Used lids aren’t reliable for staying sealed. (Bands are reusable till rusted or bent.)
• Don’t use antique or French-type jars. They aren’t as safe as modern jars and processing times have not been established. Use those for decoration or storage of dry products.
• Use water-bath method only for high-acid foods. Vegetables, meats, fish, stews must be processed using a pressure canner for the specified length of time without deviations.
• Check jar rims carefully for nicks, as even the smallest imperfection may prevent sealing.
• Raw packing certain low-acid foods is not safe. Precook all greens, squash, white potatoes, okra or okra/tomato combinations, and stewed tomato combinations.
• Always allow the correct headspace between food/liquid covering it, and the jar lid to ensure good seal.
• Don’t begin counting the processing time until after the water covering the jars comes to full rolling boil when water-bathing, or until after steam has vented 10 minutes when pressure canning, and then has reached specified pounds pressure.
• Process full length of time specified. If boil or pressure fails at any point, you must start time over.
• Lift each jar individually (not inside rack) using a jar lifter; keeping jar upright and not tipped.
• If a jar didn’t seal, discard the lid, wipe the rim and use a new lid to reprocess OR refrigerate or freeze.
• Read instructions/recipes thoroughly before beginning, and do not take shortcuts.
Preservation classes available through Extension Service; Web site schedule classes at extension.oregonstate.edu/douglas.
Paulette Zwirn is a longtime Douglas County resident and a Family Food Educator volunteer for Oregon State University Extension Service.
I’ve already canned asparagus, raspberry/chocolate sauce, blueberry pie, onion relish and 100 jars of beef. For the novice or the occasional canner, this year is an excellent time to spread your wings, polish up your skills, and dive in.
A few important reminders before you begin. First, a new, up-to-date canning manual is required reading 101 — your Grandma’s 1947 Kerr manual won’t do.
Canning methods have changed dramatically since Nicholas Appert first experimented with preserving foods in glass bottles for Napoleon’s army, back in 1809. Safe, tested recipes are available in the Ball Blue Book, from U.S. Department of Agriculture Web sites, or from University Extension Services. Have dial gauge accuracy checked annually.
Use standard Ball or Kerr tempered canning jars, in all sizes from quarter-pint to one-quart capacity. Do not attempt to can in larger jars, as safe processing times are not available. Avoid antique closure types such as glass lids with metal bails and the old zinc lids, as their seals are not dependable and the rubber replacement rings are almost impossible to locate.
Use caution with imported odd-sized jars, as our recipes are tested using U.S. standard measures. Use only modern metal two-piece lid and ring closures.
Twelve golden rules for safe home canning should be understood and practiced, and here they are:
• Use ONLY modern tested recipes from reliable sources, and use the size jar specified.
• Never reuse jar lids. Used lids aren’t reliable for staying sealed. (Bands are reusable till rusted or bent.)
• Don’t use antique or French-type jars. They aren’t as safe as modern jars and processing times have not been established. Use those for decoration or storage of dry products.
• Use water-bath method only for high-acid foods. Vegetables, meats, fish, stews must be processed using a pressure canner for the specified length of time without deviations.
• Check jar rims carefully for nicks, as even the smallest imperfection may prevent sealing.
• Raw packing certain low-acid foods is not safe. Precook all greens, squash, white potatoes, okra or okra/tomato combinations, and stewed tomato combinations.
• Always allow the correct headspace between food/liquid covering it, and the jar lid to ensure good seal.
• Don’t begin counting the processing time until after the water covering the jars comes to full rolling boil when water-bathing, or until after steam has vented 10 minutes when pressure canning, and then has reached specified pounds pressure.
• Process full length of time specified. If boil or pressure fails at any point, you must start time over.
• Lift each jar individually (not inside rack) using a jar lifter; keeping jar upright and not tipped.
• If a jar didn’t seal, discard the lid, wipe the rim and use a new lid to reprocess OR refrigerate or freeze.
• Read instructions/recipes thoroughly before beginning, and do not take shortcuts.
Preservation classes available through Extension Service; Web site schedule classes at extension.oregonstate.edu/douglas.
Paulette Zwirn is a longtime Douglas County resident and a Family Food Educator volunteer for Oregon State University Extension Service.
